Carrot Wine Recipe

Often called carrot whiskey, not because of a whiskey taste, although wheat wines can taste like whiskey, but because of its richness in taste and color. One thing is stressed very strongly, however, and that is that the wine must age for a year.
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*Edit - I found the wheat in the smaller print. Must be to assume a sour mash flavor *

I'm curious where in the recipe the wheat/barley comes into play. It is in the ingredient list but missing from the preparation steps. I just froze 6# of carrots yesterday to make into wine and am weighing my options as to what recipe to use and this is the first I have found using grains. Could the grains be replaced with malted barley or malt extract? Or are they meant to be used as a sour mash flavor?